LOCATION: Recipes >> Vegetarian >> Eggplant Parmesan
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Eggplant Parmesan
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EGGPLANT PARMESAN
1 eggplant
1/2 cup whole wheat flour
3 egg whites or 1/2 cup egg substitute
1/4 cup skim milk
2 cups bread crumbs
1 tsp salt (in all)
1 tsp oregano
1/2 tsp cayenne pepper
1/4 tsp white pepper
2 cups tomato sauce
1/2 cup parmesan cheese, grated
1 cup mozzarella cheese (optional)
Preheat oven to 350 degrees F. Slice eggplant into 1/4" thick
rounds. Prepare three bowls, the first with the flour mixed with
1/2 tsp salt, the second with the egg whites mixed with the skim
milk, and the third with bread crumbs mixed with remaining 1/2 tsp
salt, oregano, and pepper.
Dredge eggplant slices in flour, then egg and milk mixture, and
then bread crumb mixture. Make a layer of coated slices in a
casserole dish and sprinkle with 1 cup tomato sauce and 1/4 cup
parmesan cheese. Make another layer of slices on the first layer,
staggering slices so they don't completely overlap lower slices.
Sprinkle second layer with remaining 1 cup tomato sauce and 1/4
cup parmesan cheese.
Cover casserole and bake for 45 minutes. Optional: remove casserole
and sprinkle with mozzarella cheese and return to oven for 5 minutes
until cheese is melted.
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